Healthy Thanksgiving – Kale Salad
MANCHESTER, MO (KTVI) – Mariella Funk is a dietician with Operation Food Search. She showed Tim and April a healthy way to add kale to Thanksgiving – use it as a salad!
Operation Food Search Dieticians Leslie Bertsch and Mariella Funk teach nutrition education classes to low-income adults and children. The program is called ‘Cooking Matters’.
Find out more: operationfoodsearch.org
Thanksgiving Kale Salad
1 bunch kale (~3/4 pound), stalks removed, leaves thinly sliced
1 lemon juiced, or 1 Tablespoon lemon juice
1/4 cup plus 1 Tablespoon olive or canola oil
1/4 teaspoon salt
2 teaspoons honey or brown sugar
1/4 teaspoon black pepper
1 cup fresh, frozen or canned diced mango, pineapple or mandarin oranges (drained if canned or thawed if frozen)
(Optional) 2 Tablespoons toasted nuts (pecan, walnut, etc.)
1. In a large serving bowl, add the kale , half of the lemon juice, 1 Tablespoon of the oil and salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside.
2. In a small bowl, whisk remaining lemon juice with the honey and black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms. Taste adding salt and pepper if needed.
3. Pour dressing over the kale and add the fruit and nuts, if using. Toss and serve.
Recipe courtesy Operation Food Search